EGG AND CHIPPED BEEF BAKE 10 Servings

1. Sauce:

Saute 4 slices bacon till crisp. Remove from pan.

Heat: 1/ 2 lb. chipped beef coarsely shreaded

1/ 4 C. butter

8 oz. can sliced mushrooms, drained. Reserve 1/ 4 for later.

Add bacon crumbled.

Sprinkle over top- 1/ 2 C flour and slowly add 1 qt. Milk.

Heat and stir untill thickened.

Add pepper to taste.

2. Scrambled eggs:

Combine in a fry pan and scramble:

10 eggs, slightly beaten

1/ 4 tsp. salt

1 C. evaporated milk

1/ 4 C. butter

3. To Assemble:

In a 2 qt. Covered casserole put 1/ 2 of the egg mix on bottom. Top with 1/ 2 of chipped beef sauce.

Repeat layers.

Garnish with the reserved mushrooms.

Cover and bake then or refrigerate overnight and bake next day.

Bake at 275 for one hour.

Family Recipes